Directions

Heat the oven to 425°F. Stir the granulated sugar, brown sugar and cinnamon in a small bowl. Brush the pears with the lemon juice.

Spread the margarine in the bottom of a 10-inch oven-safe skillet. Sprinkle with the sugar mixture. Arrange the pear halves in the skillet, cut-side up, with the tapered end of the pears towards the center of the skillet. Cook over medium heat for 8 minutes or until the sugar mixture is thickened. Remove the skillet from the heat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch circle. Place the pastry over the pears and tuck the sides in lightly around the pears.

Bake for 25 minutes or until the pastry is golden brown. Cool in the skillet on a wire rack for 5 minutes. Carefully invert the tortetta onto a serving plate.

Tip: When inverting the tortetta, make sure to use oven mitts and hold the skillet and plate firmly together. If any pears stick to the skillet, just remove them and arrange them on the tortetta.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.